Vegetable scrapsskins and peelings from onion, garlic, kale stems, parsley stems, potato, parsnip, carrot and sweet potato, washed and rinsed as needed
2tbspreserved bacon fat
1small sweet potatochopped
1can(540 mL can) cannellini beans
1can(398 mL can) diced tomatoes
1/2tspeach salt and pepper
1/4tspred chili flakes
2cupsItalpasta Baby Shells
1/2bunchchopped kaleabout 2 cups
1/2cupshaved Parmesan cheese
1/2loafcrusty breadsliced and toasted
In large pot, combine chicken bones, vegetable scraps and Parmesan rind. Pour in 8 cups (2 L) cold water; bring to boil over medium heat. Skim off any foam or impurities that float to the top as needed. Reduce heat to medium-low; simmer gently for 2 1/2 hours to 3 hours or until broth is flavourful. Strain through fine-meshed sieve into large pot; set aside.
Mince 2 garlic cloves; set aside. Heat reserved bacon fat in large saucepan set over medium heat; cook onion and minced garlic for 3 to 5 minutes or until slightly softened. Stir in broth, parsnip, carrot, potato, sweet potato, beans, tomatoes, salt, pepper and chili flakes; bring to boil. Reduce heat to medium-low; cook for 25 to 30 minutes or until vegetables are just tender.
Stir in pasta; cook for 6 minutes. Stir in kale and lemon juice; cook for 2 to 3 minutes or until pasta is tender and kale is wilted. Garnish with Parmesan. Rub toasted bread with garlic clove; serve bread with soup.
Alternatively, for impressive plating, serve soup with baked Parmesan rounds. Preheat oven to 400°F (200°C). Using 1/2 cup (125 mL) grated Parmesan cheese, mound heaping tablespoonfuls of grated Parmesan onto parchment paper-lined baking sheet, about 2 inches (5 cm) apart. Bake for about 5 minutes or until golden and crisp. Let cool completely before serving.